What did you eat last night for dinner?

[t3hg0suazn]

I don't think I've seen 5 different varieties of tomatoes in my life.

 

[mgm9128]

 

[ehkay]

Where are the pics of the crab?

 

[Piobaire]

Will toss out it here that Mind of Chef S3 is on Netflix and several episodes are Magnus Nilsson. Just watched the one about the Faroe Islands and then did some reading on them. Incredible.

 

[mgm9128]

 

[ter1413]

What is it?

 

[mgm9128]

1 Zucchini salad with hard boiled egg, anchovy, olives, capers, herbs, etc.
2 Crab salad with mango and papaya, tomato jelly, Thai vinaigrette
3 Garden tomato salad with sea beans, olives, feta, fried dough (I kept laughing when I ate this)

Will try to label next time. Been posting from my phone and it's a pain ********** to type.

 

[mgm9128]

The vinaigrette was really fantastic, and worth noting. From memory, the recipe is as follows:
Slice half of a small onion and a nice piece of ginger finely, add to a saucepan along with half of a hot chili, 3 crushed garlic cloves, and a stalk of lemongrass. Add 250ml of orange juice, 35ml of lime juice, 35ml of lemon juice, 25ml of rice vinegar, 60g of sugar, and a few drops of fish sauce. Bring to the boil, reduce by half, strain, let chill. Add around 30 g of ketchup (to taste) and finish with olive oil.

 

[b1os]

Last three days:

Peeled tromboncino, fennel, dill, tomatoes, feta

Spinach, pine nuts, golden raisins

Carbonara (guanciale)

Radicchio di Treviso cooked in butter (salt, nutmeg); salad of radicchio di Trevisio, cavolo nero, red onions from Tropea (great for salads, really sweet), celery, tomatoes, dill.

Cavolo nero (sautéed), pine nuts, golden raisins

Tomato/onion/basil frittata

Char-grilled broccoli with garlic, chili, lemon

Cavolo nero (blanched) with anchovies, garlic, chili, lemon. The amounts of salted anchovies this recipe calls for is crazy. Flavors aren't bad but almost too dominant for the cavolo nero.

Herrenkuchen (basically just melted butter with sugar, cocoa powder and liquor (rum, brandy or just water), mixed into beaten eggs, plus some flour and baking powder. I also added some chopped walnuts), peaches (sautéed in butter and sugar), caramelized orange sauce. Didn't plan to caramelize it but in the heat of a backgammon game I forgot to check on it. Game ended just in time. Worked well.

 

[mgm9128]

 

[mgm9128]

The above:
Lamb tagine with some of the last zucchini from my garden.
Sweet swiss chard tourte filled with wild apples, wild black cherries, pine nuts and zucchini blossoms. This was extraordinary; complexity and layer of flavors like a fine wine.

 

[mgm9128]

Nick, all of that looks sensational. Your plating is clean and focused. I would be happy to eat every dish.

 

[mgm9128]

 

[warriortree]

wow i really like this thread... i will try to contribute with some of my spanish foods... don´t expect great platings.... just food... tasty food

 

[foodguy]



The above:
Lamb tagine with some of the last zucchini from my garden.
Sweet swiss chard tourte filled with wild apples, wild black cherries, pine nuts and zucchini blossoms. This was extraordinary; complexity and layer of flavors like a fine wine.

is that the tourte de blette? i haven't made that in ages, and never with apples and cherries. whose recipe?